Savory Cream of Roasted Parsnip & Potato Soup

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If you ask me, soups are the perfect way to transition into fall. I feel a bowl of warm soup makes the decreasing temperatures more bearable, and even enjoyable, dare I say. If you are in denial about the fact that it’s the beginning of the end of summer, this soup may help you come to terms with this. The arrival of a new season always gets me excited as it means new seasonal produce! ๐Ÿ™‚

Despite the fact that this creamy soup is the crรจme de la crรจme, no cream is involved. Its creaminess is conferred by potatoes and cashews, which, once blended, yield a luscious velvety and milky texture.

Parsnip is a seasonal vegetable well worth discovering. Belonging to the same family as carrots, parsnips contains apigenin, an antioxidant that plays a role in preventing cancer. Though this beige root vegetable is a source of fiber (2 grams per half cup to be exact – you know how us dietitians get excited about fiber, lol), it is important to know that parsnips have almost double the carbohydrates that carrots do, so if you must be cautious of your carbohydrate intake or if you are trying to obtain better glycemic control, keep this in mind. Taste-wise, it is best to choose small to medium-sized parsnips as the larger ones have a more bitter center (#lifehack). To top all this off, us Quebecers can rejoice in knowing that parsnips can be locally grown, and thus that we can support our amazing Quebec farmers by buying them.

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Gourmet Creamy Roasted Parsnip & Potato Soup

Tastes like the type of comfort food your grandmother makes.

Ingredients:

  • 5-6 parsnips
  • 6 medium Yukon Gold potatoes
  • 1 large red onion
  • 1/2 cup cashews
  • 1 tbsp. olive oil
  • 3 cloves garlic
  • 4 cups vegetable stock
  • 2 tbsp. lime or lemon juice
  • 1 tbsp. ground cumin
  • Salt & pepper to taste

Directions:

  1. In a frying pan, roast up the parsnips, onions and garlic.
  2. Meanwhile, boil your potatoes. I like to cube my potatoes to speed up the cooking process.
  3. Blend all ingredients in a high-power blender or food processor.
  4. Do a little quality testing: taste the soup and adjust the salt, pepper and cumin.
  5. Serve warm and allow the soup to make you feel nice and toasty.

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This soup is so satisfying and unctuous, it will bowl you over! ๐Ÿ˜‰

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